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Asian Chicken Salad with Carrot Ginger Sauce

Asian Chicken SaladThis recipe was an excuse for me to repurpose the super-refreshing carrot salad dressing served at sushi restaurants. You’re welcome to substitute peanuts for the almonds, and cooked broccoli for the sugar snap peas.

The “uncooked” ramen noodles add crunch, sort of like an Asian crouton. Many people don’t know it, but there’s no reason not to eat those noodles straight out of the bag, as they’ve already been cooked (fried actually) before you buy them. If you’d prefer an ingredient that has not been fried, use baked tortilla chips in place of the ramen noodles.

Ingredients
1/2 cup slivered almonds
3 tablespoons sesame seeds
4 ounces sugar snap peas
2 medium carrots
One 3-inch piece fresh ginger
4 medium scallions
1/3 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce (low sodium, if you prefer)
3/4 teaspoon hot chili sauce (preferably sriracha)
Kosher salt
1/2 small head napa cabbage
1 small romaine lettuce heart
6 large radishes (optional)
1 package ramen noodles
3 cups packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers

Directions
In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.

Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.

Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste.

Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.

Combine the chicken, cabbage, romaine, peas, radishes (if using), almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing. Sprinkle the ramen noodles over the top and serve; pass the remaining dressing.

COOK’S NOTES
Sriracha Movie – at the Fancy Food show I ran into Griffin Hammond, director of the Sriracha Movie. He kindly let us use some of this fascinating documentary about the cult hot sauce in our show. The story of where it came from and how it’s made is fascinating and to see the whole thing, go to:

www.srirachamovie.com.

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Thanks to

Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |

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